Strawberry Shortcake Cheesecake Rolls

Ingredients

For the dough

1 can refrigerated crescent roll dough or pizza dough (crescent = softer, dessert-like)
Flour for dusting

Cheesecake filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract

Strawberry filling

1 1/2 cups fresh strawberries, finely chopped
1/4 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice

Topping / glaze

1/2 cup heavy cream
1/2 cup crushed golden sandwich cookies or vanilla wafers
Optional: powdered sugar glaze (powdered sugar + milk)

Instructions

1. Make the strawberry filling

In a saucepan over medium heat, combine strawberries, sugar, cornstarch, and lemon juice.
Cook 5–7 minutes, stirring, until thick and jammy.
Remove from heat and cool slightly.

2. Cheesecake filling

In a bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.

3. Prep the dough

Roll dough out on a lightly floured surface into a rectangle.
Pinch seams if using crescent dough.

4. Assemble

Spread cheesecake mixture evenly over dough
Spoon strawberry filling on top
Gently spread (don’t overdo it)

5. Roll & cut

Roll tightly from the long side into a log.
Slice into 1–1½ inch rolls.

6. Bake

Place rolls in a greased baking dish.
Bake at 350°F (175°C) for 22–25 minutes, until lightly golden.

7. Finish

Warm the heavy cream slightly and drizzle over hot rolls.
Sprinkle with crushed cookies for that strawberry shortcake crunch.

(Optional: drizzle powdered sugar glaze on top once slightly cooled.)

Tips for perfection

Chill the roll log 10 minutes before slicing = cleaner cuts
Want EXTRA cheesecake vibes? Add a second thin layer of cream cheese on top after baking
These are 🔥 warm but also amazing cold from the fridge

If you want:

Air fryer version
No-bake version
Mini party rolls

Just say the word 🍓✨